Description
A hearty, vegetarian, and gluten-free one-pot stew featuring brown lentils, chickpeas, and warm Moroccan spices like cumin, cinnamon, and saffron. This recipe is perfect for busy weeknights, meal prep, and freezing, offering rich flavors with minimal cleanup.
Ingredients
- 1 cup (200g) brown lentils, rinsed
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 pinch saffron threads (optional)
- 1 teaspoon smoked paprika
- 4 cups (960ml) low-sodium vegetable broth
- 1/2 cup (75g) dried apricots, chopped
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Rinse the lentils thoroughly under cold water until the water runs clear. Drain the chickpeas and rinse them well. Dice the onion, mince the garlic, and chop the dried apricots. Measure out all spices.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic, cumin, coriander, cinnamon, turmeric, and smoked paprika. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Add the rinsed lentils to the pot and stir to coat them in the spiced oil. Pour in the vegetable broth and add the chopped dried apricots. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 25-30 minutes. Do not lift the lid during this time. Check at 20 minutes to ensure lentils are tender but not mushy.
- Once the lentils are tender, stir in the drained chickpeas. Simmer uncovered for 5 minutes to allow the sauce to thicken and flavors to meld.
- Taste the broth and season with salt and black pepper as needed. If the flavor is flat, add a squeeze of lemon juice.
- Remove the pot from the heat. Stir in the fresh lemon juice and chopped cilantro. Let the tagine rest covered for 10 minutes before serving.
- Serve hot in wide bowls, topped with extra cilantro, a drizzle of olive oil, and optional toppings like toasted almonds or spinach.
Notes
Rinse lentils well to remove dust. Use low-sodium broth to control saltiness. Let the stew rest for 10 minutes after cooking to allow flavors to meld and texture to thicken. This dish freezes well for up to 3 months and tastes even better the next day. If the sauce is too thin, simmer uncovered longer; if too thick, add a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 52
- Fiber: 14
- Protein: 18
Keywords: Moroccan tagine, lentil stew, chickpea recipe, one pot meal, vegetarian dinner, gluten-free, meal prep, healthy weeknight dinner, vegan stew